Add a splash of veg oil to a large pan on medium-high heat. Add the zucchini and let fry for 3 or 4 minutes until the zucchini is browned but still a little firm. Season with a pinch of salt and a few grinds of black pepper, then remove the zucchini to a plate.

Add the mushrooms to the pan and fry until they release their water and start to brown, about 2 or 3 minutes. Again, season them lightly then remove them to the same plate as the zucchini.

Add the shallot to the pan. Let fry 1 minute, then add the garlic and crumble in the sausage. If you're using links, peel off the sausage casings first. Let fry for about 5 minutes, or until the meat is cooked and starting to caramelize. If the sausage gives off a lot of oil, remove the excess. You only need a couple of tbsps in the pan. While you're doing this, get the pasta started by dropping the noodles into a large pot of boiling salted water.

Add the wine to the pan. Simmer until the liquid bubbles off and the meat starts frying again. Your noodles should be just about ready by this time, so finish the sauce with a splash of cream and seasoning as required. Drag the noodles into the sauce. Throw in the zucchini and mushrooms and toss to coat. If the pasta seems tight, add a splash or two of the pasta cooking water. Serve immediately.